Evenings call for warmth and comfort, and what better way to embrace cozy nights than with a steaming bowl of Italian soup? From rustic classics to modern twists, these 19 delightful recipes are perfect for home cooks seeking heartwarming meals. Dive in and discover your new favorite—each soup promises to bring a taste of Italy right to your table. Let’s get cooking!
Tuscan White Bean and Kale Soup
Yikes, it’s officially soup season, folks—time to trade those sad desk salads for something that actually warms your soul (and your belly). This Tuscan-inspired number is basically a hug in a bowl, packed with enough rustic charm to make Nonna proud.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups lacinato kale, stems removed and leaves chiffonaded
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– 1 tablespoon fresh lemon juice
– Grated Parmigiano-Reggiano cheese for serving
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant but not browned.
4. Incorporate 2 cups of chiffonaded lacinato kale, stirring until slightly wilted, about 2 minutes.
5. Pour in 4 cups of low-sodium vegetable broth, scraping the bottom to deglaze any browned bits.
6. Add 2 drained and rinsed cans of cannellini beans, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes.
7. Season with kosher salt and freshly ground black pepper to balance the flavors.
8. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
9. Stir in 1 tablespoon of fresh lemon juice just before serving to brighten the dish.
10. Ladle the soup into bowls and garnish generously with grated Parmigiano-Reggiano cheese.
Creamy beans and tender kale create a velvety texture, while the lemon and red pepper flakes add a zesty kick. Serve it with crusty bread for dipping, or top with a fried egg for a protein-packed twist—because why should breakfast have all the fun?
Classic Italian Minestrone
Prepare to fall in love with this soul-warming Classic Italian Minestrone—it’s basically a hug in a bowl that even your nonna would approve of (with a wink, of course)! Packed with vibrant veggies and hearty beans, this rustic soup is the ultimate comfort food that’ll have you dreaming of Tuscan sunsets.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 6 cups vegetable broth, preferably homemade
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– ½ teaspoon red pepper flakes
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– 2 cups fresh spinach leaves, roughly chopped
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 2 diced carrots, and 2 finely chopped celery stalks; sauté until softened and aromatic, approximately 8 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
4. Pour in 1 can hand-crushed San Marzano tomatoes, along with their juices, and simmer for 5 minutes to deepen the flavor.
5. Add 6 cups vegetable broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes; bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
7. Stir in 1 can rinsed and drained cannellini beans and 1 cup ditalini pasta; cook uncovered for 10 minutes, or until the pasta is al dente.
8. Fold in 2 cups roughly chopped fresh spinach leaves and cook for 2 minutes until just wilted.
9. Season with kosher salt and freshly ground black pepper to taste.
10. Ladle the soup into bowls and garnish with ¼ cup freshly grated Parmigiano-Reggiano cheese.
Generously ladle this minestrone into bowls and watch as the tender pasta, creamy beans, and vibrant spinach create a symphony of textures. The broth is rich and herbaceous with a subtle kick from the red pepper flakes, making it perfect for dunking crusty bread or topping with an extra sprinkle of cheese for a cozy night in.
Hearty Italian Wedding Soup
Y’all ready to cozy up with a bowl that’s basically a hug from an Italian nonna? This Hearty Italian Wedding Soup is the ultimate comfort food mash-up—tiny meatballs, vibrant greens, and savory broth that’ll make your taste buds do a happy dance. It’s so good, you might just want to marry it!
Ingredients
– 1 lb ground pork, pasture-raised
– 1/2 cup fine breadcrumbs
– 1/4 cup Pecorino Romano cheese, freshly grated
– 2 pasture-raised eggs, lightly beaten
– 2 tbsp extra-virgin olive oil
– 1 yellow onion, finely diced
– 2 carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 8 cups chicken stock, preferably homemade
– 1 cup acini di pepe pasta
– 4 cups escarole, roughly chopped
– Kosher salt and freshly ground black pepper
Instructions
1. In a medium bowl, combine the ground pork, breadcrumbs, Pecorino Romano, beaten eggs, 1 tsp kosher salt, and 1/2 tsp black pepper; mix gently until just incorporated to avoid tough meatballs.
2. Roll the mixture into 1/2-inch meatballs, placing them on a parchment-lined baking sheet; this prevents sticking and ensures even cooking.
3. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
4. Add the diced onion, carrots, and celery; sauté for 6-8 minutes until softened and fragrant.
5. Pour in the chicken stock and bring to a boil over high heat, then reduce to a simmer.
6. Gently drop the meatballs into the simmering broth and cook for 10 minutes, until they float to the surface and are cooked through.
7. Stir in the acini di pepe pasta and simmer for an additional 8 minutes, until al dente; avoid overcooking to prevent mushiness.
8. Add the chopped escarole and cook for 2-3 minutes until wilted but still vibrant green.
9. Season with additional salt and pepper as needed, tasting for balance.
A velvety broth cradles tender meatballs and toothsome pasta, while the escarole adds a fresh, slightly bitter contrast. Serve it with a sprinkle of extra Pecorino and crusty bread for dipping—it’s a bowlful of rustic Italian charm that’s perfect for chilly evenings.
Creamy Tomato Basil Soup
Zesty doesn’t even begin to describe this velvety dream in a bowl—it’s like a cozy hug from your Italian grandmother, if she were a Michelin-starred chef with a penchant for puns. Creamy Tomato Basil Soup is the culinary equivalent of finding money in last season’s jacket pocket: unexpectedly delightful and ridiculously satisfying. Let’s turn those tomatoes into liquid gold, shall we?
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (28-ounce) cans San Marzano tomatoes, whole and peeled
– 1 cup vegetable stock, preferably homemade
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 teaspoon granulated sugar
– 1/2 teaspoon smoked paprika
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent and fragrant, approximately 5-7 minutes, stirring occasionally with a wooden spoon to prevent browning.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Pour in 2 (28-ounce) cans San Marzano tomatoes with their juices, using a spoon to gently crush the tomatoes against the pot’s side.
5. Add 1 cup vegetable stock, 1 teaspoon granulated sugar, and 1/2 teaspoon smoked paprika, then bring the mixture to a simmer over medium-high heat.
6. Reduce heat to low, cover partially, and simmer for 20 minutes to allow flavors to meld, stirring every 5 minutes.
7. Carefully transfer the mixture to a blender, working in batches if necessary, and blend on high speed until completely smooth, about 2 minutes per batch.
8. Return the puréed soup to the Dutch oven over low heat and whisk in 1/2 cup heavy cream until fully incorporated.
9. Stir in 1/4 cup chiffonade-cut fresh basil leaves and season with kosher salt and freshly ground black pepper to taste, heating through for 3-4 minutes without boiling.
10. Ladle the soup into warmed bowls and serve immediately.
Whisper-thin and luxuriously smooth, this soup boasts a bright acidity from the San Marzanos balanced by the creamy richness and herbaceous basil notes. For a playful twist, serve it in hollowed-out sourdough bread bowls or topped with crispy garlic croutons and a drizzle of basil oil—because why should salads have all the fun?
Italian Sausage and Lentil Soup
Ready to warm your soul with a bowl that’s basically a cozy hug in liquid form? This Italian Sausage and Lentil Soup is the ultimate comfort food with a spicy kick, perfect for those crisp autumn evenings when you need something hearty to fend off the chill. Let’s get simmering!
Ingredients
– 1 lb sweet Italian sausage, casings removed
– 1 cup dried brown lentils, rinsed and drained
– 1 large yellow onion, finely diced
– 2 carrots, peeled and diced into ¼-inch pieces
– 2 celery stalks, diced into ¼-inch pieces
– 3 cloves garlic, minced
– 6 cups low-sodium chicken stock
– 1 (14.5 oz) can diced tomatoes, with juices
– 2 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
– Fresh parsley, chopped, for garnish
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 lb sweet Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Tip: Render the sausage fat fully for richer flavor, but avoid overcrowding the pot to ensure proper browning.
4. Add 1 finely diced large yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 5–7 minutes until vegetables are softened and aromatic.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Pour in 6 cups low-sodium chicken stock and 1 can diced tomatoes with juices, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Add 1 cup rinsed brown lentils, 1 tsp dried oregano, and ½ tsp crushed red pepper flakes, bringing the mixture to a boil.
8. Reduce heat to low, cover the pot, and simmer for 30–35 minutes until lentils are tender but not mushy.
9. Tip: Check lentils at the 25-minute mark; they should be al dente with a slight bite for ideal texture.
10. Season with kosher salt and freshly ground black pepper to taste, adjusting as needed after tasting.
11. Tip: Let the soup rest off heat for 5 minutes before serving to allow flavors to meld together beautifully.
12. Ladle into bowls and garnish with freshly chopped parsley.
Creamy lentils mingle with robust sausage and vibrant veggies in this soup, offering a velvety texture and a spicy, savory depth that’s downright addictive. Serve it with a crusty baguette for dipping, or top with a sprinkle of Parmesan cheese to take it to the next level of deliciousness.
Italian Ribollita Soup
Absolutely nothing warms the soul (and defrosts your toes) quite like a bubbling pot of Italian Ribollita Soup—this rustic Tuscan treasure is basically a cozy hug in a bowl, packed with so much veggie goodness you’ll forget it’s actually good for you.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 celery stalks, finely chopped
– 2 carrots, finely diced
– 3 garlic cloves, minced
– 1 (14.5-ounce) can whole peeled San Marzano tomatoes, hand-crushed
– 4 cups vegetable stock
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 4 cups chopped Tuscan kale, stems removed
– 3 cups day-old rustic bread, torn into 1-inch pieces
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
– Grated Parmigiano-Reggiano cheese, for serving
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent.
3. Stir in 2 celery stalks, finely chopped, and 2 carrots, finely diced, cooking for 7 minutes until softened.
4. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
5. Pour in 1 (14.5-ounce) can whole peeled San Marzano tomatoes, hand-crushed, and simmer for 3 minutes to meld flavors.
6. Tip: Hand-crushing the tomatoes releases their juices better than chopping, giving the soup a richer base.
7. Add 4 cups vegetable stock and bring to a gentle boil over high heat.
8. Reduce heat to low, cover, and simmer for 15 minutes to develop depth.
9. Stir in 1 (15-ounce) can cannellini beans, rinsed and drained, and cook for 5 minutes.
10. Tip: Rinsing canned beans removes excess sodium and starch, preventing a cloudy broth.
11. Add 4 cups chopped Tuscan kale, stems removed, and simmer uncovered for 10 minutes until wilted.
12. Gently fold in 3 cups day-old rustic bread, torn into 1-inch pieces, and cook for 5 minutes until the bread softens and thickens the soup.
13. Tip: Using day-old bread absorbs liquid without turning mushy, ideal for the traditional ribollita texture.
14. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper, stirring to combine.
15. Remove from heat and stir in 2 tablespoons fresh parsley, finely chopped.
16. Ladle the soup into bowls and top with grated Parmigiano-Reggiano cheese.
This soup boasts a hearty, stew-like texture with the bread melding into a comforting thickness, while the kale and beans add earthy notes balanced by the bright acidity of tomatoes. Try serving it with an extra drizzle of olive oil and a side of crusty bread for dipping—it’s a rustic masterpiece that tastes even better the next day, just like nonna intended.
Pasta e Fagioli Soup
Gather ’round, soup lovers—this isn’t your nonna’s humble pot of beans and noodles; it’s a cozy hug in a bowl with a PhD in flavor. Pasta e Fagioli, the Italian classic that’s basically a carb-loaded comfort conspiracy, is here to rescue your weeknight dinners from monotony with its rustic charm and soul-warming goodness. Let’s turn your kitchen into a trattoria without the airfare!
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium vegetable broth
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons chopped fresh parsley
– Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 2 finely diced medium carrots, and 2 finely diced celery stalks to the pot, and sauté for 6–8 minutes until the vegetables are softened and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn the garlic.
4. Pour in 1 (28-ounce) can of crushed tomatoes and 4 cups of low-sodium vegetable broth, scraping the bottom of the pot to incorporate any browned bits for added depth of flavor.
5. Add 1 (15-ounce) can of rinsed and drained cannellini beans, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld together.
7. Uncover the pot, add 1 cup of ditalini pasta, and simmer for an additional 8–10 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
8. Season with kosher salt and freshly ground black pepper to taste, then remove from heat.
9. Stir in 1/4 cup of freshly grated Parmigiano-Reggiano cheese and 2 tablespoons of chopped fresh parsley just before serving.
Hearty and soul-satisfying, this soup boasts a velvety texture with tender beans and perfectly cooked pasta swimming in a robust, tomato-infused broth. Serve it piping hot in deep bowls, garnished with an extra sprinkle of Parmigiano-Reggiano and a drizzle of olive oil for a touch of luxury, or pair it with crusty artisan bread for a meal that feels straight from a rustic Italian kitchen.
Chicken Cacciatore Soup
Mmm, who knew Chicken Cacciatore could cozy up in a bowl? This soup takes the rustic Italian classic and gives it a soupy, spoon-ready makeover that’ll have you saying “mamma mia!” in the best way possible.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 8 ounces cremini mushrooms, sliced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups chicken stock, preferably homemade
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup dry red wine
– 1/2 cup pitted Kalamata olives, halved
– 2 tablespoons capers, rinsed
– 1/4 cup fresh basil, chiffonade
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, generously with kosher salt and freshly ground black pepper.
3. Add chicken to the pot in a single layer and sear for 4–5 minutes per side until golden brown; work in batches to avoid overcrowding.
4. Transfer chicken to a plate and set aside.
5. Reduce heat to medium and add 1 large yellow onion, finely diced; sauté for 5 minutes until translucent.
6. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
7. Stir in 1 red bell pepper, julienned, and 8 ounces cremini mushrooms, sliced; cook for 6–7 minutes until vegetables soften.
8. Deglaze the pot with 1/2 cup dry red wine, scraping up any browned bits from the bottom.
9. Simmer for 2–3 minutes until the wine reduces by half.
10. Pour in 1 (28-ounce) can crushed San Marzano tomatoes and 4 cups chicken stock.
11. Add 1 teaspoon dried oregano and 1/2 teaspoon crushed red pepper flakes.
12. Return the seared chicken and any accumulated juices to the pot.
13. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
14. Stir in 1/2 cup pitted Kalamata olives, halved, and 2 tablespoons capers, rinsed; simmer for an additional 5 minutes.
15. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
16. Just before serving, fold in 1/4 cup fresh basil, chiffonade.
Perfect for a chilly evening, this soup boasts a rich, tangy broth with tender chicken and vibrant vegetables. Serve it with a crusty baguette for dipping, or top with a sprinkle of Parmesan and a drizzle of olive oil for extra indulgence.
Italian Meatball Soup
Delightfully cozy and packed with flavor, this Italian meatball soup is like a warm hug from your nonna—if your nonna had a killer sense of humor and a secret stash of Parmesan. It’s the ultimate comfort food that’ll have you slurping with joy and maybe even doing a little happy dance.
Ingredients
– 1 lb ground beef (80/20 blend)
– 1/2 cup panko breadcrumbs
– 1/4 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 cup ditalini pasta
– 2 cups fresh baby spinach
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– Kosher salt and freshly ground black pepper
Instructions
1. In a large bowl, combine ground beef, panko breadcrumbs, whole milk, lightly beaten pasture-raised egg, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Gently mix with your hands until just combined—overmixing makes tough meatballs, so show some restraint!
3. Form the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet; you should have about 20.
4. Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Working in batches to avoid crowding, brown meatballs for 2-3 minutes per side until golden; transfer to a plate.
6. Add remaining 1 tbsp olive oil to the pot, then sauté finely diced yellow onion for 5 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Pour in low-sodium chicken broth and crushed San Marzano tomatoes, scraping up any browned bits for extra flavor.
9. Add dried oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil.
10. Reduce heat to medium-low, gently add meatballs, and simmer uncovered for 15 minutes.
11. Stir in ditalini pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
12. Turn off heat, fold in fresh baby spinach until wilted, about 1 minute.
13. Ladle soup into bowls and top with freshly grated Parmigiano-Reggiano cheese.
Hearty and soul-warming, this soup boasts tender meatballs, perfectly cooked pasta, and a brothy tomato base with a subtle kick. Serve it with crusty garlic bread for dipping, or go wild and add a dollop of ricotta on top for extra creaminess—because why not live a little?
Zuppa Toscana
Prepare to have your soup game utterly transformed! This Zuppa Toscana is the cozy hug in a bowl you never knew you needed, packed with enough flavor to make your taste buds do a happy dance. Perfect for those crisp autumn evenings when only something hearty and soul-warming will do.
Ingredients
– 1 lb Italian sausage, casings removed
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups chicken stock, preferably homemade
– 2 large russet potatoes, peeled and sliced into ¼-inch rounds
– 2 cups heavy cream
– 4 cups lacinato kale, stems removed and leaves chopped
– 1 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
Instructions
1. In a large Dutch oven over medium-high heat, cook the diced bacon until crisp, about 6–8 minutes, then transfer to a paper towel-lined plate using a slotted spoon.
2. Add the Italian sausage to the rendered bacon fat and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, approximately 8–10 minutes.
3. Stir in the finely diced yellow onion and sauté until translucent, about 5 minutes, then add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken stock and bring to a simmer, scraping any browned bits from the bottom of the pot for added flavor depth.
5. Add the sliced russet potatoes and simmer until tender but not falling apart, about 15–20 minutes, testing with a fork for doneness.
6. Reduce the heat to low and stir in the heavy cream, heating gently without boiling to prevent curdling.
7. Fold in the chopped lacinato kale and cook just until wilted, about 3–5 minutes, to retain its vibrant color and slight crunch.
8. Season with crushed red pepper flakes, kosher salt, and freshly ground black pepper, adjusting to balance the richness and spice.
9. Ladle the soup into bowls and garnish with the reserved crispy bacon.
Unbelievably creamy with a subtle kick from the red pepper flakes, this soup boasts tender potatoes and hearty sausage in every spoonful. Serve it alongside crusty garlic bread for dipping, or top with a sprinkle of Parmesan for an extra savory twist—it’s comfort in a bowl that’ll have everyone begging for seconds!
Italian Tortellini Soup
Unbelievably comforting yet surprisingly sophisticated, this Italian tortellini soup transforms humble ingredients into a bowl of pure joy—perfect for when you need a culinary hug that doesn’t skimp on flavor.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and julienned
– 2 stalks celery, finely chopped
– 6 cups low-sodium chicken broth
– 1 (28-ounce) can San Marzano tomatoes, hand-crushed
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1 (9-ounce) package cheese tortellini
– 2 cups fresh baby spinach
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Incorporate 2 julienned carrots and 2 finely chopped celery stalks, cooking until slightly softened, around 4 minutes.
5. Pour in 6 cups of low-sodium chicken broth and bring to a gentle boil over high heat.
6. Add 1 hand-crushed can of San Marzano tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes, then reduce heat to medium-low and simmer for 15 minutes to meld flavors.
7. Gently stir in 1 package of cheese tortellini and cook according to package directions, typically 7-9 minutes, until al dente.
8. Fold in 2 cups of fresh baby spinach and cook just until wilted, about 1 minute, to retain vibrant color and nutrients.
9. Season with kosher salt and freshly ground black pepper to taste, then ladle into bowls.
10. Garnish each serving with a generous sprinkle of 1/2 cup freshly grated Parmigiano-Reggiano cheese.
Generously ladled into bowls, this soup boasts a velvety broth enveloping tender tortellini and vibrant veggies, with a subtle heat from red pepper flakes that dances on the palate. Serve it alongside crusty garlic bread for dipping, or top with extra cheese and a drizzle of olive oil for an indulgent twist that’ll have everyone begging for seconds.
Pesto Vegetable Soup
Tired of the same old soup routine? This pesto vegetable soup is about to become your new culinary BFF, packed with vibrant flavors that’ll make your taste buds do a happy dance—no boring bowls allowed here!
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 stalks celery, finely chopped
– 1 medium zucchini, quartered and sliced
– 4 cups low-sodium vegetable broth
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup fresh basil pesto
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup grated Parmigiano-Reggiano cheese, for garnish
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, approximately 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn it—this unlocks its sweet, nutty notes.
4. Incorporate 2 sliced carrots and 2 chopped celery stalks, cooking for 4 minutes until slightly softened.
5. Pour in 4 cups low-sodium vegetable broth, scraping the bottom of the pot to deglaze any browned bits for added depth of flavor.
6. Bring the mixture to a gentle boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes.
7. Add 1 sliced zucchini and 1 rinsed can of cannellini beans, simmering for an additional 5 minutes until the zucchini is tender but still vibrant.
8. Remove the pot from heat and stir in 1 cup fresh basil pesto, 1 teaspoon fine sea salt, and ½ teaspoon black pepper until fully incorporated.
9. Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmigiano-Reggiano cheese.
Perfectly balanced with a velvety texture from the beans and a bright herbaceous kick from the pesto, this soup shines when served with crusty artisanal bread for dipping—because let’s be real, everything’s better with carbs!
Cioppino Seafood Soup
Zesty and brimming with ocean goodness, this cioppino is your ticket to a seafood fiesta in a bowl—no passport required! It’s the kind of soul-warming, impress-your-guests soup that makes you feel like a coastal chef, even if your only view is of the neighbor’s recycling bin.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 fennel bulb, thinly sliced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1 cup dry white wine
– 4 cups fish stock
– 1 pound mixed seafood (such as wild-caught shrimp, peeled and deveined; littleneck clams, scrubbed; and mussels, debearded)
– 1/2 pound skinless firm white fish fillets (like cod or halibut), cut into 1-inch chunks
– 1/4 cup fresh flat-leaf parsley, chopped
– 1 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent.
3. Stir in 3 cloves garlic, minced, and 1 fennel bulb, thinly sliced, cooking for 3 minutes until fragrant.
4. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes to reduce slightly.
5. Add 1 (28-ounce) can San Marzano tomatoes, crushed by hand, and 4 cups fish stock, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
7. Season the broth with kosher salt, freshly ground black pepper, and 1 teaspoon crushed red pepper flakes, adjusting to balance acidity and heat.
8. Gently add 1 pound mixed seafood (shrimp, clams, and mussels) and 1/2 pound skinless firm white fish chunks, submerging them in the broth.
9. Cover and cook for 5-7 minutes over medium heat until clams and mussels have opened and shrimp are pink and opaque.
10. Discard any unopened shellfish for safety.
11. Stir in 1/4 cup fresh flat-leaf parsley, chopped, just before serving.
Kind of magical how this cioppino balances tender, briny seafood with a rich, tomato-based broth that’s got just the right kick. Serve it piping hot in deep bowls with crusty sourdough for dipping—because let’s be real, you’ll want to sop up every last drop of that liquid gold.
Italian Orzo and Spinach Soup
Let’s be real: when life gives you chilly weather, you don’t make lemonade—you make this soul-warming Italian orzo and spinach soup that hugs you from the inside out. Loaded with vibrant greens and tender pasta, it’s basically a cozy blanket in a bowl!
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 6 cups low-sodium vegetable broth
– 1 cup uncooked orzo pasta
– 4 cups fresh baby spinach leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup freshly grated Parmigiano-Reggiano cheese
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in 2 minced cloves of garlic and cook for 1 minute, just until aromatic—be careful not to burn it for optimal flavor.
4. Pour in 6 cups of low-sodium vegetable broth and bring to a rolling boil over high heat.
5. Add 1 cup of uncooked orzo pasta, reduce heat to medium-low, and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
6. Tip: For a richer broth, consider using homemade stock, but store-bought low-sodium works perfectly here too.
7. Stir in 4 cups of fresh baby spinach leaves and cook for 2–3 minutes, until wilted and vibrant green.
8. Season with 1 teaspoon of fine sea salt and ½ teaspoon of freshly cracked black pepper, stirring to combine evenly.
9. Tip: Taste and adjust seasoning at this stage, as the cheese added later will contribute saltiness.
10. Remove from heat and stir in ¼ cup of freshly grated Parmigiano-Reggiano cheese until melted and creamy.
11. Tip: For a smoother texture, let the soup rest for 5 minutes off the heat before serving to allow flavors to meld.
12. Ladle the soup into bowls and garnish with additional Parmigiano-Reggiano if desired.
Yum—this soup boasts a velvety broth with tender orzo and pops of fresh spinach, making each spoonful a delightful balance of earthy and cheesy notes. Serve it with crusty bread for dipping, or top with a drizzle of olive oil and red pepper flakes for an extra kick!
Rustic Italian Vegetable Soup
Venture into a bowl of pure comfort that’ll make your taste buds do a happy dance—this rustic Italian vegetable soup is like a cozy hug from Nonna, if Nonna were a sassy, veggie-obsessed chef with a knack for bold flavors. Packed with garden goodness and simmered to perfection, it’s the ultimate antidote to blah weeknights or when you just need a little culinary TLC. Trust me, one spoonful and you’ll be plotting ways to eat it for breakfast, lunch, and dinner!
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and cut into ¼-inch rounds
– 2 stalks celery, finely chopped
– 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
– 4 cups low-sodium vegetable broth
– 1 cup canned cannellini beans, rinsed and drained
– 1 cup fresh spinach leaves, roughly chopped
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
– 2 tablespoons fresh basil leaves, chiffonade-cut
– ¼ cup grated Parmigiano-Reggiano cheese, for garnish
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and sauté until translucent and fragrant, approximately 5–7 minutes, stirring occasionally with a wooden spoon.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until aromatic but not browned.
4. Incorporate 2 medium carrots, peeled and cut into ¼-inch rounds, and 2 stalks celery, finely chopped, cooking for 5 minutes until slightly softened.
5. Tip: Sautéing the vegetables first deepens their flavor, so don’t rush this step for a richer soup base.
6. Add 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed, and cook for 3 minutes, breaking them down further with the spoon.
7. Pour in 4 cups low-sodium vegetable broth and bring to a gentle boil over high heat.
8. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
9. Tip: Simmering with the lid on traps steam and intensifies the broth, so resist peeking too often.
10. Stir in 1 cup canned cannellini beans, rinsed and drained, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes, and simmer uncovered for 10 minutes.
11. Fold in 1 cup fresh spinach leaves, roughly chopped, and cook for 2 minutes until wilted.
12. Season with kosher salt and freshly ground black pepper to taste, adjusting as needed.
13. Tip: Add salt gradually and taste as you go—canned beans and broth can vary in saltiness, so it’s best to build flavor slowly.
14. Ladle the soup into bowls and garnish with 2 tablespoons fresh basil leaves, chiffonade-cut, and ¼ cup grated Parmigiano-Reggiano cheese.
15. Marvel at the hearty, chunky texture that’s both robust and comforting, with a broth that’s tangy from the tomatoes and subtly spicy from the pepper flakes. Serve it alongside a crusty baguette for dipping, or top with an extra sprinkle of cheese and a drizzle of olive oil to elevate it into a showstopping meal that’s as vibrant as it is delicious.
Bruschetta Tomato Soup
Craving something that bridges the gap between Italy’s sunny piazzas and your cozy kitchen? This bruschetta tomato soup transforms the classic appetizer into a velvety, spoonable delight that’s bursting with fresh, tangy flavors—perfect for those crisp autumn evenings when you need a hug in a bowl.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 2 cups vegetable broth
– 1/4 cup fresh basil leaves, chiffonade
– 1/2 teaspoon red pepper flakes
– 1/2 cup heavy cream
– 1 tablespoon balsamic glaze
– 4 slices crusty artisan bread
– 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute, just until aromatic to avoid bitterness.
4. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes and 2 cups of vegetable broth, scraping the bottom to deglaze.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing flavors to meld.
6. While simmering, toast 4 slices of crusty artisan bread in a 375°F oven for 8–10 minutes until golden and crisp.
7. Carefully transfer the soup to a blender and purée until smooth for a silky texture (tip: work in batches to prevent spills).
8. Return the puréed soup to the pot and stir in 1/4 cup chiffonade fresh basil leaves and 1/2 teaspoon red pepper flakes.
9. Gently whisk in 1/2 cup heavy cream over low heat until fully incorporated, avoiding boiling to prevent curdling.
10. Drizzle 1 tablespoon balsamic glaze into the soup and season with salt, aiming for a balanced acidity.
11. Ladle the soup into bowls, top each with a toasted bread slice, and sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese.
Buttery richness from the cream melds with the bright acidity of tomatoes, creating a velvety base that’s elevated by the crunch of toasted bread and salty Parmigiano-Reggiano. Serve it alongside a crisp salad for a light meal, or dunk extra bread right in—because who can resist?
Conclusion
Ultimately, these 19 Italian soups offer comfort and flavor for any cozy night. We hope you find a new favorite to warm your kitchen—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for later inspiration. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
